Almost No-Bake Chocolate Mousse Pie
User Reviews
4.1
156 reviews
Good
Almost No-Bake Chocolate Mousse Pie
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Almost No-Bake Chocolate Mousse Pie is an easy chocolate dessert for any time of year. It's creamy, decadent, and super quick to whip up. Chocolate lovers, rejoice!
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Ingredients
For the chocolate moussie pie
- 1 1/2 cups chocolate wafer cookie crumbs I used 24 Nabisco chocolate wafers
- 4 Tbsp unsalted butter
- 3 cups heavy whipping cream
- 12 ounces semi-sweet chocolate chopped
- 1 pinch of salt
- 1 tsp vanilla extract
- 2 Tbsp granulated sugar
Garnish
- 1 cup heavy whipping cream
- Cocoa powder or extra chocolate cookie crumbs
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Instructions
- Preheat your oven to 350F.
- Butter a 9-inch springform pan
- In a food processor, grind the chocolate wafters until they become fine crumbs. You'll want 1 1/2 cups of crumbs total, this was just exactly 24 Nabisco chocolate wafters for me. If you want to save a little for dusting on top of the final pie like I did, you can add one or two more and reserve a tablespoon or so.
- Add the crumbs to the melted butter and stir together until evenly incorporated.
- Press the crumbs into the bottom of the prepared springform pan, and up the sides a little bit (about 1/2 inch). Using a flat-bottomed measuring cup to tamp them down is an easy way to get a nice, even layer.
- Bake the crust for 5 minutes in the preheated oven. Remove and set aside.
- Heat 1 cup of heavy whipping cream over medium or medium-high heat until it just begins to boil.
- Take the cream off the heat and add the chopped chocolate, salt, and vanilla extract.
- Allow to sit for 10 minutes or so until the chocolate is completely melted. Stir until everything is evenly mixed.
- Set the ganache aside to cool at room temperature, or place in the fridge once it’s cooled down a bit.
- Whip 2 cups of heavy whipping cream and the sugar until medium-stiff peaks form. You don’t want to over beat it, but you want the peaks to stand up on their own without flopping over.
- Gently fold the room temperature ganache into the whipped cream until completely mixed, and there are no streaks.
- Pour the mousse into the springform pan, and spread out evenly. You can shake the pan a bit to get it to even out a little more, but you don’t want to knock too much of the air out of the mousse.
- Refrigerate overnight, or at least 6 hours.
- To garnish, whip 1 cup of heavy whipping cream and spread in the middle of the cake. Top with cocoa powder or extra chocolate cookie crumbs.
Notes
- Recipe lightly adapted from Bon Appetit, found on Epicurious.
Nutrition Information
Show Details
Calories
540kcal
(27%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
47g
(72%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
101mg
(34%)
Sodium
69mg
(3%)
Potassium
249mg
(7%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
1308IU
(26%)
Vitamin C
0.5mg
(1%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 101mg | 34% |
| Sodium | 69mg | 3% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 1308IU | 26% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
156 reviews
Good
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